Name: Sheet Pan Lemon Herb Salmon with Roasted Potatoes and Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 0.5 cup Baby potatoes; 1 cup Kale; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Sheet Pan Lemon Herb Salmon with Roasted Potatoes and Kale

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon with Roasted Potatoes and Kale

Flaky salmon fillet roasted on a single sheet pan with crispy herb-seasoned potatoes and tender kale for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

45.0g

Fat

32.2g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

0.5 cup Baby potatoes

1 cup Kale

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Wash and halve the baby potatoes, then toss them in a small bowl with 0.5 tsp of the olive oil and half of the sea salt, black pepper, and garlic powder.
3
Spread the potatoes in a single layer on the prepared sheet pan and roast for 15 minutes until they begin to soften and turn golden.
4
While the potatoes roast, remove the tough stems from the kale, tear the leaves into bite-sized pieces, and massage with the remaining 0.5 tsp of olive oil.
5
Move the potatoes to one side of the pan, place the salmon fillet in the center, and drizzle with lemon juice before seasoning with dried oregano and the remaining spices.
6
Arrange the massaged kale on the remaining space of the pan and roast everything for an additional 10-12 minutes until the salmon is flaky and the kale is slightly crisp.